Cocoa food

Cocoa contains various phytochemicals, such as flavanols (including epicatechin), procyanidins, and other flavanoids, which are under preliminary research for their possible cardiovascular effects.[57][58][59] The highest levels of cocoa flavanols are found in raw cocoa and to a lesser extent, dark chocolate, since flavonoids degrade during cooking used to make chocolate.[60] Cocoa also contains the stimulant compounds theobromine and caffeine. The beans contain between 0.1% and 0.7% caffeine, whereas dry coffee beans are about 1.2% caffeine.[61]

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Pathways of Cocoa

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